Name: Fried Egg Gimbap Sushi
Prep time: 45 min
Cook time: 45 min
Ingredients: ¾ cup Sushi rice; 2 tsp Butter; 2 Eggs; 1 TBSP All-purpose flour (for dusting); 4 tsp Reduced-sodium soy sauce; 2 tsp Maple syrup; 2 sheets Nori seaweed sheets; 2 slices American cheese (halved); ½ Avocado (sliced (can use more if it will fit into the sushi roll)); 2 TBSP Mayonnaise; 1 cup Kimchi; Salt (to taste); Black pepper (to taste); 2 Potatoes (peeled and cubed); 1/3 cup Carrot (cut into small chunks); 2 Eggs; Salt; ¼ Cucumber (thinly sliced); ¼ cup Yellow onion (diced); ¼ cup Mayonnaise; ¼ cup Apple (cut into small chunks); 2 cups Dashi ((Japanese soup stock)); 2 TBSP Miso paste; 2 TBSP Tofu (cubed); 2 Scallions (thinly sliced); 1 sheet Nori seaweed sheets ((seaweed) cut into thin strips); 24 oz Water (cold)

Fried Egg Gimbap Sushi

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Prep Time: 45

Cook Time: 45

Servings:

Calories: 948kcal

Ingredients

Gimbap Sushi

¾ cup Sushi rice
2 tsp Butter
2 Eggs
1 TBSP All-purpose flour for dusting
4 tsp Reduced-sodium soy sauce
2 tsp Maple syrup
2 sheets Nori seaweed sheets
2 slices American cheese halved
½ Avocado sliced (can use more if it will fit into the sushi roll)
2 TBSP Mayonnaise
1 cup Kimchi

Seasoning

Salt to taste
Black pepper to taste

Korean Potato Salad

2 Potatoes peeled and cubed
1/3 cup Carrot cut into small chunks
2 Eggs
Salt
¼ Cucumber thinly sliced
¼ cup Yellow onion diced
¼ cup Mayonnaise
¼ cup Apple cut into small chunks

Miso Soup

2 cups Dashi (Japanese soup stock)
2 TBSP Miso paste
2 TBSP Tofu cubed
2 Scallions thinly sliced
1 sheet Nori seaweed sheets (seaweed) cut into thin strips

Water

24 oz Water cold

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Cook the rice according to the directions on the package. Once tender, remove from the heat and fluff with a fork. Season with salt and pepper to taste. Set aside to cool down.
Bring a pot of water to a boil. Boil potatoes until tender, about 10 minutes. Add in the carrot and eggs after about 2 minutes to the pot and cook for 8 minutes. While cooking, sprinkle salt on the cucumber and onion and let them sweat for about 10 minutes. Drain the potatoes and carrots well and set aside to cool. Rinse cucumber and onion lightly and squeeze out excess water with paper towels.
Peel the eggs. Separate egg whites from the yolks; cut egg whites into small chunks and in a small bowl, use a fork to mash up the yolks into a fine powder. In a large bowl, add mayonnaise and the apple, onion, and and mix gently. Add egg whites. Taste and add salt and pepper as desired. Garnish the top with the fluffy egg yolks. Refrigerate until ready to serve.
In a nonstick skillet, melt butter over medium-low heat. Crack the eggs into the skillet. When the egg white is mostly set, flip the egg over. Dust both sides of the egg with flour using a fine mesh strainer or sieve. Mix soy sauce and maple syrup and pour over the egg; cook for an additional minute. Set the egg aside.
Place a nori sheet on a cutting board. Spread the rice evenly in the center of the nori, covering as much of the nori as possible. (Leave about 1 inch along the top and bottom of the sheet uncovered, as this will be how you seal your roll. Make sure the rice is warm but not hot. If rice is steaming hot, nori will likely tear.)
Arrange the cheese halves, avocado slices, mayonnaise, and cooked egg. (Cut the egg in half so it distributes evenly.)
Place the nori onto a bamboo sushi mat (or use a piece of plastic wrap on top of a towel).
Slowly start to roll the mat over the ingredients while gently pressing along the length of the roll, this motion presses the rice and the filling together and prevents the roll from being too loose. Continue rolling until you've rolled past the far edge of the seaweed sheet and the roll is sealed.
Once rolled, gently press and form the length of the roll to make sure it's compact and tight.
Prepare the Miso Soup: In a saucepan, heat the dashi over medium heat. Dilute the miso paste with some hot dashi in a bowl to create a smooth paste. Stir the diluted miso paste into the dashi.
Add tofu, scallions and nori to the soup. Simmer for 2-3 minutes, avoiding boiling. Taste and adjust seasoning.
Slice the gimbap roll into 6-8 pieces (you may have to rinse or wipe the blade in between slices to prevent sticking and tearing).
Serve gimbap with kimchi, potato salad, miso soup, and water.

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